The Ultimate Easy Vegan Gluten-Free Pumpkin Pie: A Silky, Spiced Delight for Every Occasion

Embrace the comforting flavors of autumn and the holiday season with this exquisite Vegan Gluten-Free Pumpkin Pie. Imagine a dessert that’s not only incredibly delicious but also caters to dietary needs without compromising on taste or texture. This recipe delivers a velvety, impossibly creamy pumpkin filling nestled within a super easy, wholesome oat crust. It’s completely plant-based, gluten-free, and crafted with just 8 simple, readily available ingredients, ensuring everyone at your table can indulge in a slice of pure joy!

This beloved recipe was originally shared on October 8, 2019, and has since been thoughtfully updated with fresh photos and enhanced information on November 1, 2023, to provide you with the best possible baking experience.

This post is proudly sponsored by Nature’s Charm, whose exceptional vegan products make recipes like this possible. All text and opinions expressed here are genuinely my own.

Why You’ll Love This Vegan Pumpkin Pie Recipe

Traditional pumpkin pie often relies on eggs and dairy to achieve its classic custardy texture, which can be a challenge for those following a vegan or gluten-free diet. This recipe overcomes those hurdles beautifully, delivering an authentic pumpkin pie experience that will surprise and delight even the most skeptical eaters. The secret lies in a clever combination of plant-based ingredients that mimic the richness and set of a classic pie, while the wholesome oat crust offers a delightful, slightly nutty contrast to the sweet, spiced filling. It’s not just a substitute; it’s a truly exceptional pie in its own right, perfect for Thanksgiving, Christmas, or any festive occasion.

Essential Ingredients for Your Vegan Pumpkin Pie

Crafting this incredible vegan gluten-free pumpkin pie requires just a handful of straightforward, mostly shelf-stable pantry staples. Each ingredient plays a crucial role in achieving the perfect flavor and texture, from the crispy crust to the smooth, creamy filling. Here’s what you’ll need to gather:

• Old-fashioned oats: Also widely known as “rolled oats,” these form the base of our wonderfully easy, press-in crust. They impart a delightful nutty flavor and a satisfying texture that holds up beautifully. It’s crucial to ensure your oats are certified gluten-free if you or your guests are sensitive to gluten, as cross-contamination can occur during processing. Instant oats or steel-cut oats are not suitable for this crust as they won’t create the desired crumbly dough.
• Granulated sugar: This provides the primary sweetness for both the crust and the filling. Its neutral flavor allows the vibrant pumpkin and warming spices to truly shine. For practicing vegans in the US, it’s important to reach for organic cane sugar, as conventional granulated sugar can sometimes be processed with bone char, making it not truly vegan-friendly. Coconut sugar could be an alternative for a deeper, caramel-like flavor, but may slightly alter the traditional pumpkin pie taste.
• Fine salt: A small but mighty addition, a touch of fine salt is essential for enhancing and balancing the sweet, spicy notes of this plant-based pie. It brings out the depth of the pumpkin and the warmth of the spices. If you’re using a different variety of salt, such as kosher salt, which has larger flakes, be sure to measure by weight rather than volume for accuracy, as ½ teaspoon of kosher salt will be less salty than ½ teaspoon of fine salt.
• Oil: I typically opt for heart-healthy avocado oil due to its neutral flavor and good fats. However, any neutral-flavored liquid oil will work perfectly here, such as melted coconut oil (if you don’t mind a slight coconut flavor) or grapeseed oil. For an even richer, more buttery flavor in your crust, you can substitute the oil with an equal amount of melted vegan butter.
• Pure pumpkin purée: This is the star of our filling! It’s absolutely vital to use 100% pure pumpkin purée and not canned pumpkin pie mix. Pumpkin purée contains only pumpkin, providing the authentic flavor and natural moisture needed. Pumpkin pie mix, on the other hand, is pre-sweetened and spiced, and often contains eggs and dairy, which would defeat the purpose of a vegan recipe. Always double-check the label!
• Nature’s Charm sweetened condensed coconut milk: This is a game-changer for vegan pumpkin pie, making it incredibly creamy and rich without any dairy. Using coconut milk that’s already been cooked down with sugar means you can bypass the need for traditional evaporated milk, which is dairy-based, and it adds a subtle, delicious richness that complements the pumpkin beautifully.
• Pumpkin pie spice: The quintessential spice blend that defines pumpkin pie! This aromatic mix typically includes cinnamon, ginger, nutmeg, and cloves, delivering that warm, inviting flavor profile. If you don’t have a pre-made pumpkin pie spice blend on hand, don’t worry! You can easily create your own by combining 1 teaspoon of ground cinnamon, ½ teaspoon of ground ginger, ¼ teaspoon of ground nutmeg, and ¼ teaspoon of ground clove.
• Tapioca starch: This acts as the crucial thickening agent for our luscious vegan pumpkin custard, ensuring it sets beautifully without eggs. Tapioca starch provides a glossy, smooth finish and a delicate texture. If you don’t have tapioca starch, cornstarch is an excellent and readily available substitute, providing similar thickening properties.

How To Make This Easy Vegan Pumpkin Pie

You’ll be delighted by how quickly and easily this eggless, dairy-free pumpkin pie recipe comes together. Follow these straightforward steps to create a show-stopping dessert:

Step 1: Prepare the Oat Crust Mixture. Begin by adding the old-fashioned oats, granulated sugar, fine salt, and your chosen oil (such as avocado oil or melted vegan butter) to the bowl of a food processor. Process these ingredients until the mixture resembles a coarse, moist crumble, similar to wet sand. The oats should be broken down but not pulverized into flour. Next, with the food processor running, gradually add ice-cold water, one tablespoon at a time, until the dough just starts to come together when pressed between your fingers. Be careful not to add too much water; you want it moist enough to hold its shape, but not sticky. The cold water helps keep the crust tender and prevents it from becoming tough.

Step 2: Press & Freeze the Crust. Transfer the crumbly dough mixture into your chosen pie plate or tart pan. A tart pan with a removable bottom is highly recommended for easier serving and beautifully defined slices. Using the bottom of an empty dry measuring cup or your knuckles, firmly and evenly press the dough into the bottom and up the sides of the pan. Aim for an even thickness throughout. Once the crust is formed, place the pan into the freezer to chill and firm up while you prepare the filling. This crucial step helps prevent the crust from shrinking during baking and ensures a crisp texture. While the crust is chilling, preheat your oven to 425°F (220°C).

Step 3: Craft the Vegan Pumpkin Pie Filling. In a large mixing bowl, combine the pure pumpkin purée, Nature’s Charm sweetened condensed coconut milk, pumpkin pie spice, the remaining fine salt, and tapioca starch. Using a whisk, stir all the ingredients together thoroughly until the mixture is completely smooth and well combined. Ensure there are no lumps of starch, as this will affect the final texture of your custard. The filling should be uniform in color and consistency.

Step 4: The First Bake. Retrieve your chilled crust from the freezer. Carefully pour the prepared pumpkin filling evenly over the oat crust. Place the pie into the preheated 425°F (220°C) oven and bake for an initial 15 minutes. This high-heat blast helps to set the crust quickly and gives the filling a head start in thickening, preventing a soggy bottom.

Step 5: Continue to Bake for Perfect Custard. After the initial 15 minutes, reduce the oven temperature to 320°F (160°C). Continue to bake the pie for an additional 40 minutes. Lowering the temperature helps the custard set slowly and evenly, preventing cracks on the surface. To check for doneness, the edges of the pie should appear set and slightly puffed, but the center will still have a gentle wobble or jiggle when lightly shaken. A knife inserted about an inch from the center should come out mostly clean with just a few moist crumbs. If the crust edges start to brown too quickly, you can cover them loosely with aluminum foil or a pie shield.

Step 6: Cool Completely and Chill Overnight. This step is arguably the most crucial for a perfectly set, beautiful pie. Once baked, remove the pie from the oven and let it cool completely at room temperature on a wire rack for several hours. It’s essential that the pie cools down entirely before moving it to the refrigerator. If you cover a still-warm pie, condensation will form, leading to a watery, unpleasant surface. Once it’s fully cooled (test by placing the pie plate on your palm – if the bottom is cool, it’s ready), place the uncovered pie in the refrigerator for about an hour. Then, loosely cover it with plastic wrap and chill it in the fridge overnight. This overnight chilling allows the filling to fully set, firm up, and develop its rich flavors, ensuring those perfect, clean slices you desire.

Recipe Pro Tips for the Best Vegan Pumpkin Pie

Achieving pumpkin pie perfection is easier than you think, especially with a few expert tricks up your sleeve. These tips will help you create a stunning and delicious pie every time:

• Consider your bakeware: Swap your pan for a tart pan. While a standard pie plate works, a tart pan with a removable bottom is a game-changer for presentation. It allows you to effortlessly lift the entire pie out of the pan, making it incredibly easy to slice and serve beautiful, intact pieces without any struggle or risk of damaging the delicate crust.
• For a perfectly even crust: Use an empty dry measuring cup. When pressing the oat dough into your pie or tart pan, the bottom of an empty dry measuring cup (especially a ½ cup or 1 cup size) can be your best friend. It provides a flat, sturdy surface to press the dough firmly and evenly across the bottom and up the sides of the pan, ensuring a consistent thickness and a professional-looking finish.
• ​​Patience is a virtue: Allow your pie to cool completely. This cannot be stressed enough! Cooling the pie completely at room temperature before chilling it in the fridge is absolutely essential. If you cover a still-warm pie with plastic wrap or transfer it directly to the cold fridge, it will cause condensation to form on the surface, leading to a “weeping” pie that is wet and unappealing. To truly test if your pie is cooled through, don’t just touch the top surface (which often cools first); instead, place the pie plate on your palm. If the bottom of the pan is cool to the touch, your pie is ready for the fridge. Once completely cool, place it uncovered in the refrigerator for about an hour to firm up slightly, then you can loosely cover it with plastic wrap for further overnight chilling.
• The perfect accompaniment (optional, but highly recommended): Serve it with coconut whipped cream! My parents never served pumpkin pie with whipped cream, and I never complained because – don’t judge – I actually don’t like regular dairy whipped cream. That said, this vegan pumpkin pie reaches new heights of deliciousness when served with a generous dollop of rich, airy Nature’s Charm coconut whipping cream! The light, creamy texture and subtle coconut flavor complement the spiced pumpkin filling wonderfully. You could also sprinkle with a pinch of cinnamon or add candied pecans for extra flair.

Frequently Asked Questions About Vegan Pumpkin Pie